Garnish with more crushed Nilla Wafers and a whole one. Spread a generous amount of pudding on top of each cookie. Whip the heavy cream until stiff peaks form and then fold in the cream into the pudding.Ĭoarsely crush about 2 cups of Nilla Wafers and fold into the mixture.Ĭhop up 3 – 4 bananas and fold into the mixture. Cover and refrigerate for at least 4 hours until set.
Add the pudding mix and beat for another 2 minutes. When dough is thoroughly chilled, bake at 350 degrees for 12-15 minutes and allow to cool on cookie sheet.įor the banana pudding, beat together the sweetened condensed milk and water in a large bowl for about a minute. Place dough in refrigerator for at least an hour. Make a small indentation in the center of the cookie by gently pressing the bottom of a measuring cup or drinking glass in the middle of the cookie. You can use a biscuit cutter to trim the edges if desired. Roll about ¼ cup dough into a ball and place on a cookie sheet lined with parchment paper.įlatten dough with your hand to make a rustic circle about ¼ inch thick. Slowly mix in the flour mixture until just combined. In another bowl mix the flour and cornstarch together. Using a stand mixer, cream together the butter and sugars until fluffy.Īdd in the egg and vanilla.
1 (3.4 oz.) box vanilla instant pudding mix.1 (14 oz.) can sweetened condensed milk.1 1/4 cup butter (room temperature) I used salted butter.This post may contain Amazon affiliate links I just love CRUMBL cookies and my all time favorite so far are the Banana Cream Pie ones! I had to try to re-create them so here is my Copycat CRUMBL Banana Cream Pie Cookies recipe! They are a little more like shortbread, since the ones I ate at the store I felt were too crumbly and fell apart – I found them hard to eat especially with the pudding on top, so I came up with this recipe and I LOVE how it turned out! I even used Magnolia Bakery’s famous Banana Cream Pie recipe for the topping because, well, it is seriously the best! THE BEST!!
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